Red Wine Steak

Sirloin steak marinated for eight hours in red wine, garlic, oregano, and black pepper, then browned and simmered low and slow with mushrooms and onions.

The long marinade is where this recipe earns its flavor. Two full cups of red wine with oregano, parsley, pepper, and garlic soak into the meat overnight, tenderizing it and building a deep, wine-forward taste that carries through to the finished dish. Pat the steak dry before browning so you get a proper sear and not a steam.

After browning, the sauteed mushrooms, onions, and a hit of Worcestershire go back in the skillet for a half-hour simmer over low heat. The pan juices left behind get turned into a gravy that goes over everything.

Serve over egg noodles to catch every drop of that red wine gravy.

Chef Tips

• Use a dry, full-bodied red wine you’d actually drink. Cooking wine has added salt and an off flavor.
• Pat the marinated steak very dry before browning. Wet meat will not sear, and the Maillard reaction is what builds the fond for your gravy.
• Simmer gently, don’t boil. Low heat keeps the meat tender. High heat tightens the protein fibers and makes it tough.

Variations

• Add a tablespoon of tomato paste to the gravy for a richer, deeper color and flavor.
• Use beef broth instead of pan juices for a more substantial gravy.
• Swap egg noodles for mashed potatoes or crusty bread to soak up the sauce.